Muhallabia…Almond Rice Pudding

Thank you for sharing!

Last Updated on June 4, 2015 by Chef Mireille

Happy Mother’s Day and with this special occasion today, I am giving you a sweet treat, which I made to be included in the Mother’s Day meal I making for my Mom today.

I am a rice pudding addict…I love my mom’s chunky Caribbean style as well as the milky Indian kheer style and I love the variety available at Rice to Riches.
The Middle Eastern method is usually made with rice flour, as opposed to raw rice, in the other varieties I mentioned above.
This almond flavored variety, called Muhallabia is popular in Lebanon, Syria and Jordan.  I copied this recipe (with a few minor adjustments) from a cookbook I received from my co-workers as a farewell gift when I embarked on my career switch, Middle Eastern Cooking by: Tess Mallos – thank you Mijal and Karen for this gift I have used many times!

I’ve referred to this book many times and have cooked many of the recipes in it that include:
Incir Kompostosu (Figs in Syrup – Turkey)
Guvec (Baked Vegetable Casserole – Turkey)
Tomates Yemistes (Stuffed Tomatoes – Cyprus)
Semolina Cake (Egypt)

…this was before my blogging days, so will have to make these again to post…until then here’s the Muhallabia that I usually purchase from Damascus Bakery.  Now I know how to make it myself…no more visits to Damascus, except when I want fresh pitas and am too lazy to make them myself!

Muhallabia

Ingredients:
3 tablespoons rice flour
3 cups milk
1/8 teaspoon salt
1/4 cup sugar
1 cup almonds, blanched and skinned
1 tablespoon rosewater
extra almonds, for garnish

See also  Mushi Pan - Japanese Steamed Cakes

In a food processor, grind the almonds until very fine.

In a small bowl, combine rice flour with 1/2 cup of the milk.
Heat the rest of the milk to a boil, on medium low flame, so milk does not burn on the bottom.  Stir in rice mix, salt and sugar.

Reduce heat to a simmer and cook, stirring constantly, for about 5 minutes, on low heat, so milk does not scorch.  Pudding will be very shiny.

Stir in ground almonds and rosewater.  Mix and cook for another 2 minutes.

Cool and serve chilled with nuts, for garnish.

if you don’t like desserts that are too sweet, this is perfect for you with a nice nutty crunch!….a delicious pudding

Linking to Couscous & Conciousness’, Spicy Treats’ Show Me Your Hits Series hosted this month by Julie 

CookbookSundays

and Simply.Food‘s Flavours of Lebanon, hosted this month by Sara’s Corner

Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Couscous & Consciousness

    Interesting … I'm not really that fussed on rice pudding, but I'm intrigued by this version that uses rice flour instead of actual grain of rice. Love the flavourings of almond and rosewater.

    Thanks for sharing this at Cookbook Sundays.

    Sue

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